Italian olive oil
2 lg. cloves garlic
3 lb. ground beef
1 lg. diced onion
2 lg. cans tomatoes
1 (6 oz.) can tomato paste
2 sticks butter
1/2 c. flour
3 c. milk
6 oz. Romano cheese
1 lb. box lasagna noodles
1 tsp. oregano
2 pkg. mozzarella cheese (12 oz. size)

1. Use just enough olive oil to cover bottom of pan. Dice 2 large cloves of garlic. Cook in oil until soft. Add 3 pounds ground beef. Add large diced onion, salt and pepper. Brown all ingredients until meat is done. Drain grease.

2. Drain 2 large cans tomatoes, saving juice. Remove seeds under running water, dice tomatoes. Add juice and tomatoes to hamburger mixture, plus 1 can tomato paste (6 ounce) minus 1 tablespoon. Add 1 teaspoon oregano, 2 cups water and simmer 3 hours. Add water as needed. Should be very thick.

3. White Sauce: Melt 2 sticks butter (butter) in pan. Add 2 shakes salt. Stir in 1/2 cup flour, then 3 cups milk. Cook until thickened. Set aside.

4. Noodles: Use 1/2 box (1 pound) Muellers lasagna noodles with enough water to cover in big pan. Boil about 6 minutes. Put 1/2 teaspoon olive oil in water then drain. In 14 x 10 inch pan layer as follows: 1) Meat sauce. 2) Noodles. 3) White sauce. 4) Meat sauce. 5) Mozzarella cheese. 6) Romano cheese. 7) Noodles. 8) White sauce. 9) Meat sauce. 10) Mozzarella cheese. 11) Romano cheese, etc.

End with Romano cheese and 3-4 tablespoons butter on top. Bake at 350 degrees for 30 minutes or until done.

Serves 8.